This is decadent. It is full of subtle flavors and buttery lobster. I have been craving this for a few weeks, and this recipe was enough for a large batch( I used a whole box of risotto!). Again, not much measured.
- 1 box of aborio rice, or 500 grams
- Avocado oil or light olive oil
- 10-15 shiitakes, diced medium
- Minced white onion or shallot
- 4 large lobster tails
- Garlic paste(from a tube)
- 2 boxes of chicken stock
- Bonnes Herbs(penzys)
- Salt and pepper to taste
- ¼ cup half and half
- Splash of dry cooking sherry(x2)
- Shredded truffle cheese or sharp cheddar, about 2 cups
Split lobster tails in half, remove meat from shell(SAVE!) and set aside. Pull dark vein out and rinse gently. Pat dry and cut into medium dice. Set to side.
Start by pouring some oil in to a hot pan. Toss in lobster shells, brown until evenly red all over. Remove shells. Add onions/shallots, a fairly good squeeze of garlic and let sautée. After 2-3 minutes, add diced mushroom and let soften. Add dry rice to toast some. S&p to taste. And nice fat pinch of saffron. Stir to combine, let stick to pan until au sec, or dry. Deglaze with sherry. Combine and let simmer. When it’s almost dry again, add ½ box of chicken stock. Bring to full simmer, stirring occasionally. Leave uncovered. When au sec again, add more stock, repeating until both boxes are used.
In separate pan, melt some butter(⅓ stick) and add some more garlic. Add lobster meat, cook until just barely opaque. Add Bonnes Herbs, a pinch of lemon let sautée for a few moments. Deglaze with a splash of sherry.
When all of the liquid has evaporated from the rice, add all of the lobster contents and stir to combine. Follow with half and half or heavy cream, let cook for about three minutes, stirring frequently. Check seasonings and adjust accordingly. Turn off heat.
Add cheese while still hot, stirring to combine well. Bon appétit!